Looks fantastic John. I watched Mike's reaction and he really enjoyed that beer. Looks like you brewed a winner. You guys will have lots of good stories to swap over the next 6 to 9 months enjoying your Tripel. Great job. Cheers.

Been away for a while, but good to come back to another great video.

It's a Happy beer 🍺 😀 😄.

Thanks for this very good, I would like to see more about the actual brewing techniques

Always good to see examples of brewing Belgians. If you have not found out by now, 3787 "Belgian High Gravity" is one of the classic Trappist strains. It is supposed to be the Westmalle strain and the same origin as WLP530. While I have not used a ton of Belgian strains, WLP530 has been my favorite for all the Trappist/Monastic styles. I am surprised your 10% version is tasting good so young. That is a good sign of a healthy fermentation.

I'm in agreement with the bottle conditioning, overall I feel you get better flavor , and I like the fact I can make the 2-3gallon batch and keep my experiments going vs only a couple of big kegs in the frig, as always great job.

No no, we are still crazy about belgian beers :D Love that you bottle condition it, - it's the belgian style! (not talking about stella) - don't keg a tripel- or any trappist! I love this video. Makes me feel good that you agree that kegging isn't always the answer :D

Fun video to watch. Belgians are my passion and Tripel's my favorite style. 3787 for the win. I've made all kinds of great beers with it. Super robust, tolerates high temps well (no fusels or off flavors), attenuates really well, as you found out. If I measured an OG that high I would have added some water to knock it down a bit, but sounds like you guys enjoyed the 10% version haha. Also switched to CBC-1 for bottling high gravity beers. It is awesome. Carbonates fast and super clean, no fusels. Tripels are not crystal clear on average, they are slightly hazy. Some breweries use varities of wheat and oats specifically to achieve haze. Only "clear" one I can think of is La Trappe (Koningshoeven). If you want to brew another belgian, try a quadrupel. I also did a 3 gallon recipe. 6 pounds of pilsner malt, 4 ounces of aromatic (I used special B and I would definitely recommend aromatic instead), a pound each of D-45 and D-90, and ferment around 71-72 degrees with one pack of 1762 Rochefort and one pack of 1388 Duvel. If you want, add a tiny amount (2 ounces maybe) chocolate malt (I didn't in mine). Medaled in trappist ales with it. Very fruity.

I kind of agreed a bit on the yeast' oxygen scavenging capabilities early on, but having brewed this style consistently and comparing bottled vs kegged, I still prefer the keg version the most. Tastes cleaner to me, and luckily this style can be forgiving with oxidation, kinda hides itself pretty well, just like it does with the alcohol ;)

I had an Allagash tripel years ago and I still watch for it today, truly a wonderful beer. I wish we saw more of it on the west coast. As for carbonation my theory is that a yeast carbonated brew will always have more character than one that is force carbed. It's not just CO2 in those bubbles and aroma is 80-90% of taste.

Can't wait for the follow up in 6 mos.

Hey guys, thanks for keeping with the JOD. I’m with mike, Belgian was all the rage a few years back but has taken a bit of a backseat to some other styles in public favor lately. Regardless, the Belgians are true artisans with their beers. Looks like you did a good job with the style. Your beer looks right and sounds tasty. Definitely aging will give you a significantly different beer over time. Maybe another visit in a video in a year is in order. 10% is a big hitter, right on point with tripel. One other thing, you know the good thing about high school girls….they never get any older! Classic shirt John. Cheers from Uxbridge dudes!

I've been saving La Chouffe bottles for a future Belgian beer, I figure they can handle the extra pressure!

Nicely done. That is savage attenuation. I hope you enjoy this one for months to come - the one benefit of bottling!

Inspired me to brew a belgian tripel tonight.

Definitely a holiday beer for me. 🍻🍻🍻

I like using wyeast 510 Orval strain!

I met a few Trappist brewers in the mid-90s when I was studying abroad in Europe. They used table sugar or dextrose themself in the recipes. It’s cheaper than the candi sugar/syrup and to your point its hard to notice a difference if any.

A great yeast I recommend for brewing this style is also WLP530. Exhibits some really nice peary and fruity esters, but also some bubblegum notes as you guys mentioned with 3787. Pretty balanced profile with this yeast on every brew!

As always, great video! I actually have a triple in the pipeline, gonna try aging it on oak for this fall/winter. I'm going to make a Patersbier for a summer sipper, and as a "yeast starter" for the Tripel. Don't really want a keg around, so I will bottle as well. ( I could keg condition some in my 1-3/4 gal keg and then bottle the rest, hmmm 🤔) 🍻

Another great video, thank you. For my next brew, I was trying to decide between a Helles Bock and a Tripel. Made my decision! It would be interesting to me if "destiny" were to provide a Golden Strong Ale in the near future. I would be interested in how -- or if -- you would attempt to differentiate between the two styles. BTW, if you haven't tried it, the Lallamand abbaye yeast works great.

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